Tuesday, September 6, 2016

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

Happy Tuesday!!

You should definitely make these pancakes for breakfast tomorrow morning! They are the BEST pancakes I have ever made, gluten free or not gluten free!! These taste amazing with pure maple syrup, butter, or even plain! 
Onto the recipe!!

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

  • 1 cup WEDO banana flour 
  • 2 teaspoons baking powder
  • 1/2 cup ricotta cheese
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk (coconut milk works too)
  • 4 large eggs 
  • 1/4 cup raw honey
  • 1 cup fresh blueberries (tossed in banana flour)
  • coconut oil (to grease pan)
First, blend almond milk, ricotta, eggs, honey, and apple cider vinegar in a blender. Add in banana flour and baking powder and blend well. Stir in blueberries.

Heat about 1 tablespoon of coconut oil in a pan over medium heat. Once hot, add in 1/4 cup batter. Let cook on each side for 2-3 minutes. Repeat until all pancakes are cooked. Serve and enjoy!!!


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